Line Cooks and Pastry Cooks

GENERAL JOB EXPLANATION:Plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards of plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

A FEW EXAMPLES OF JOB DUTIES:Greet guest in a caring, friendly, and courteous manner when any guest is encountered on the property.Work with all other departments to insure smooth interdependent operations throughout the hotel.Meet with Exec. Chef/ Sous Chef/ Pastry Chef/ First Cook to review schedules, assignments, changes and other pertinent information.Maintain and strictly abide by state sanitation/health regulations and hotel requirements.JOB REQUIREMENTS:Six months experience as a line cook in a restaurant or hotelMust be able to work nights, weekends and holidays as needed.Ability to perform job functions with attention to detail, speed and accuracyAbility to prioritize, organize, and follow-throughAbility to be a clear thinker, remain calm and resolve problems using good judgmentAbility to work well under pressure of meeting production schedules and timelines for guest food orders.Ability to maintain good coordination.Ability to transport cases of received goods to the workstation, pots and pans of food from the storage area.Ability to lift and carry a minimum 50 lb. in an overhead position.Ability to work a fifteen-hour shift in a hot, noisy and sometimes close environment if neededAbility to work with all products and ingredients involvedAbility to use all senses to ensure quality standards are metAbility to operate clean and maintain all equipmentAbility to comprehend and follow recipesAbility to expand and condense recipesAbility to perform job functions with minimal supervisionAbility to work cohesively with co-workers as part of a teamAbility to push, pull, lift and do abundant physical movements throughout the work areas.Ability to read, write and communicate English very clearlyAbility to perform basic mathematical and accounting functionsAbility to be well organized, work neatly, and focus on details of the job.EDUCATIONAL REQUIREMENTS:High School diploma or equivalent vocational training or trade school certificateCertification of culinary training or apprenticeship